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Thali Menu #132 – Kashmir | Winter Foods

Daana > Daana’s Regional Thali > 2019 > July > Thali Menu #132 – Kashmir | Winter Foods
9 Jul, 2019

Thali Menu #132 – Kashmir | Winter Foods

About Kashmir

Kashmir is the northernmost geographical region of the Indian subcontinent, it has been described by famous Persian poet Amir Khusru “as a paradise on earth”, also called the ‘Switzerland of the East’.

Historically, Kashmir became known worldwide when Cashmere wool was exported globally. Kashmiris are adept at knitting and making Pashmina shawls, silk carpets, rugs, kurtas, and pottery. Saffron, too, is cultivated and exported from Kashmir. The region is also known for its silver-work, papier-mâché, wood-carving, and the weaving of silk.

The Cuisine

‘Kashur khyon’ or Kashmiri Cuisine is influenced by its geographical position, cultural, religious traditions. Wazwan is a multi-course feast and is synonymous with Kashmiri Cuisine.

‘Zaika-e-Kashmir’ – ‘Tastes of Kashmir’

The region offers a wide array of food items, particularly authentic non-veg cuisines made of chicken, mutton and fish, some of which has become hugely popular across the nation and globally like the Rogan Josh, Kashmiri Pulao or Phirni or Phiren.

The Kashmiri cuisine also prides itself for some exquisite vegetarian dishes mostly influenced by the traditional cuisines of the Kashmiri Pundit (Brahmin) community and the Mughlai cuisines.

Generally, Kashmiri cuisines, most of which are marked with ample use of saffron, turmeric, and yogurt are quite rich in flavour and mild in taste with curries that are light.

Spices like cloves, cinnamon, cardamom, ginger and fennel which are generally considered to warm the body are used widely in different Kashmiri cuisines, while garlic and onion are not used much.

Dry fruits are also used extensively in different Kashmiri dishes, especially in preparing curries.

Due to its harsh geographic and climatic conditions dried fruits, vegetables, fish and meats formed an integral part of Kashmiri cuisine through the long winter season, that is changing today with fresh fruits and vegetables becoming more accessible all year round.

At Daana this weekend, you will be savouring some delicacies from the region that are traditionally considered to be winter foods. So, come join us and relish the flavours of this most scenic part of India.

Recipe of the Week

Naat Yakhn

A hearty lamb and yogurt curry with mild flavours of cardamom and cockscomb flower extract.
Prep Time30 mins
Cook Time1 hr 15 mins
Course: Main Course
Cuisine: Kashmiri
Keyword: Mild lamp and yogurt curry

Equipment

  • Stock Pot

Ingredients

  • 750 gms Lamb shank or Lamb Curry Piecess
  • 2 ½ liters water
  • 1 ¼ tsp crushed garlic
  • Salt to taste
  • 8 nos green cardamoms
  • 4 nos black cardamoms
  • 6 nos cloves
  • 1 tsp turmeric powder
  • ½ tsp dry ginger powder
  • 1 ½ Tbsp onion paste-fried
  • 1 cup yogurt
  • 2 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
  • ½ cup Ghee
  • ½ cup dry cockscomb (mawal flowers-heated with 1/2 cup water; extract
  • ½ tsp black cumin seeds
  • ½ tsp dry mint leaves

Instructions

  • Bring the water to a boil in a stockpot.
  • Add the lamb and remove the scum that rises to the surface.
  • When the water is clear, add the garlic and continue to boil for 4-5 minutes.
  • Add the salt and cook until the lamb is half done.
  • Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli in water and ghee.
  • Mix well, reduce heat and cook covered until the lamb is tender.
  • Add the cockscomb flower extract and black cumin seeds.
  • Mix well and sprinkle dry mint leaves.
  • Serve hot with steamed rice.

Notes

Mawal flower can be substituted with Ratanjot extract.